Sushi - Sushi Ingredients
(Condiments) - Shoga
In sushi, grated shoga is used as a condiment,
and a pickled version (gari) is eaten in between each sushi to cleanse
palate. Shoga is very potent and can be very spicy. The shoga rhizome
spicier as it grows deeper in the ground. The ones earthed near the
have a sweet taste. Grated shoga is used in small amounts on some fish
have a deep flavor (such as Spanish mackerel) so that they can be brought out by
spice of the spicy ginger oils. Some are used to wash way strong smell
fish oil (mackerel), and blood (bonito).
Grated Ginger (Oroshi Shoga) Pickled Ginger (Gari)
Gari, is thinly sliced
ginger pickled in rice
vinegar and sugar. The shoga naturally turns pink after a while, but
them are artificially colored to cut production time. Some are used
and retain a light yellow color.
Shoga is also used in sushi because it acts
as a anti-bacterial agent, and increases blood flow in the stomach,
directly consumed. This aids in digestion, and helps keep the body warm
eating cold dishes such as sushi.